In a large stock pot set over medium heat, add the butter and marshmallows and stir until melted. Fold in the rice krispie cereal and stir until combined. Transfer to a 13x18” sheet pan with edges and press out evenly. This process is much easier if you spray your fingers with non-stick cooking spray. Refrigerate for 15 minutes.

Place an unwrapped fruit rollup atop the rice krispies and trace with a knife, cutting out a square of rice krispies that is the same size as the fruit roll up. Place the ‘sushi roll’ fruit rollup side down on a flat surface. Lay 2 pieces of mango, kiwi and pineapple across the rice krispie and roll up like a sushi roll. Refrigerate rolls for one hour, then slice with a very sharp knife. Use remaining rice krispie treats as ‘rice’ and top with Swedish fish creating ‘sashimi.’